Department of Animal Products Technology, CCS HAU, Hisar-125001, India.
* Part of Ph.D. thesis ~ubmitted by the first author to CCS Haryana Agricultural University, Hisar
Milkcake samples, prepared in the laboratory and collected from the market, were evaluated for sensory, bio-chemical and microbiological attributes. A wide variation in all the attributes studied was found in market samples as indicated by the high values of std. error, while the variation in various quality attributes in laboratory samples was quite narrow. The biochemical, microbiological as well as sensory attributes of laboratory made milkcake were found to be superior significantly (P≤0.05) when compared with market samples.
